Raw raspberry shrub
- Preparation and cooking time
- plus overnight chilling
- Serves 6
- 300g raspberries
- 50g raw honey (see tip)
- 75ml raw apple cider vinegar (see tip)
- ½ small pack mint , leaves only
- 750ml bottle sparkling water
- STEP 1
Put half the raspberries in a large bowl and lightly crush some of them with a muddler or a potato masher. Pour over the honey, stir well, cover and leave in the fridge overnight.
- STEP 2
The following day, stir in the vinegar, then tip the mixture into a sieve over a large jug and press through using the back of a spoon.
- STEP 3
Add the remaining raspberries, the mint leaves, sparkling water and ice. Stir gently to combine, then serve.